New Year's Eve Petit Fours

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   Separate 3 eggs. Beat the egg whites with the whisks of the hand mixer until stiff. Add 75 g sugar and 1 packet of vanillin sugar. Stir in the egg yolks. Mix 50 g flour, 1 1/2 tbsp starch and 1/2 tsp baking powder, sieve onto the egg mixture and fold in.

2. 2

   Spread the mixture evenly on a baking tray lined with baking paper (approx. 32 x 39 cm). Bake in a preheated oven (electric cooker: 220 °C/ convection oven: 190 °C/ gas: see manufacturer) for 8-10 minutes.

3. 3

   Take out the sponge cake and let it cool down on a cake rack. Make a second sponge cake in the same way, adding cocoa to the flour.

4. 4

   Finely mix the jam with a blender. Turn both sponge cake plates over, remove baking paper. Halve the sponge cake plates. Place a light-coloured sponge cake on a plate lined with baking paper, spread with approx. 1/3 of the jam.

5. 5

   Place a dark sponge cake on top, sprinkle with about half of the cherry brandy. Spread approx. 1/3 jam on top, place a second light base on top. Drizzle with the remaining kirsch, spread the rest of the jam on top and finish with the last dark base.

6. 6

   Cover with baking paper, place a plate on top and weigh down with some weight. Chill for at least 2 hours.

7. 7

   Mix icing sugar and 2 tablespoons of water to a glaze. Cut the sponge cake into cubes (approx. 3 x 3 cm), cover with icing, drain and place on baking paper. Leave to dry for about 1 hour.

8. 8

   Decorate with clover leaves, sugar pearls and chocolate.

Nutrition Facts

KCAL
50 kcal

CARBS
10 g

FATS
1 g

PROTEINS
1 g